Slow-Roasted Chicken with Heirloom Tomatoes and Rosemary
Juicy chicken thighs roasted until golden with sweet heirloom tomatoes and fragrant rosemary. This american-inspired chicken ready in about 60 minutes pairs quartered Heirloom tomatoes, fresh, chopped Rosemary, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 (bone-in, skin-on, about 1.5 lbs) Chicken thighs
- 4, quartered Heirloom tomatoes
- 1 tbsp, fresh, chopped Rosemary
- 2 tbsp Olive oil
- 3 cloves, minced Garlic
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 tsp, fresh, chopped Thyme
Instructions
- Step 1: Preheat oven to 375°F (190°C). Pat 6 bone-in, skin-on chicken thighs dry with paper towels. Toss with 2 tbsp olive oil, 3 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 2: Arrange chicken thighs in a single layer in a baking dish. Place 4 quartered heirloom tomatoes and 1 tbsp chopped fresh rosemary around the chicken.
- Step 3: Roast for 45-50 minutes, basting once with pan juices, until chicken is golden brown and internal temperature reaches 165°F (74°C).
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Chicken with Heirloom Tomatoes and Rosemary take to make?
Total time is about 60 minutes (10 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Roasted Chicken with Heirloom Tomatoes and Rosemary?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quartered heirloom tomatoes from drying out.
Can I substitute ingredients in Slow-Roasted Chicken with Heirloom Tomatoes and Rosemary?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Roasted Chicken with Heirloom Tomatoes and Rosemary for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Roasted Chicken with Heirloom Tomatoes and Rosemary?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
